Enchilada Casser-Ole!

 Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious.

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Prep: 25 min.... Bake: 30 min.

• Yield: 8 Servings

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 2 cups salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1/4 cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches)
• 3/4 cup reduced-fat sour cream
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
• Yield: 8 servings.

Nutritional Facts 1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

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